Papalo salsa

OK, I've been won over. I really liked this salsa cruda, my translation of this recipe. It was an excellent way to use up some green tomatoes, and had a nice complexity.

SALSA AL PAPALOQUELITE

Under a broiler or on a hot, dry skillet, roast four garlic cloves (in their jackets) and two to four cuaresmeños chilies (cuaresmeños peppers are a kind of large jalapeños -- I used two of my very hot Italian Roasting Peppers, from TGS). The garlic skin should just color on all sides before removing; the peppers should be nicely browned and blistered all over. When cool, peel the peppers and remove the veins and seeds. (Now, go wash your hands, and don't touch ANYONE for at least a few hours!) Peel the garlic.

Chuck the peppers and garlic in a blender or food processor, along with six leaves of papalo, half a pound of hard green tomatoes, the juice from half a small lemon, a splash of olive oil, and salt to taste (about 2 tsp). Whiz it until just smooth. Taste for salt and acid. Right before serving, add some thin slivers of white onion (or scallion whites) that you've rinsed in plenty of cold water.

We served this salsa mounded in fried masa boats, sprinkled with goat cheese and, piled high on top, fresh garden cress and purple basil from the garden. It was a great summer dish!